- 344
- 172
- Joined Apr 25, 2017
We are making creme brulee for an event this weekend, and I was thinking about putting the sugar on before leaving the kitchen to save some time when torching.
They will be packed out on blue ice and the (aluminum) ramekins have lids. I am wondering if the sugar will dissolve/melt into the custard while sitting or if it will be ok for a couple of hours. Has anyone tried this and had good results?
They will be packed out on blue ice and the (aluminum) ramekins have lids. I am wondering if the sugar will dissolve/melt into the custard while sitting or if it will be ok for a couple of hours. Has anyone tried this and had good results?